Although these are a fine muffin, fragrant with coconut and filled with a dense, moist crumb, the potential for adaptation is almost endless. First, you could make them triple coconut muffins (and dairy free) by using coconut milk instead of yogurt. You could make mango-coconut muffins by adding a cup or so of diced mango chunks to the batter; pina colada muffins would use the same volume of pineapple chunks. You could replace the yogurt with mashed banana or banana puree to make a banana-coconut muffin and if you’re into that whole lime-in-the-coconut thing, you could add a teaspoon of lime zest. Chocolate chips? (1 cup), Macadamia nuts? (1/2 to 3/4 cup, toasted and chopped)… All the possibilities!!
If your yogurt and egg are not at room temperature, they will re-solidify the coconut oil, which is fine for baking but makes the batter quite thick and difficult to stir, like a cookie batter. But, it all works out. It’s much easier, however, if you let the ingredients warm up.
